Ingredients:

1 lb (500 g) boneless chicken,diced 3 cups (750) chicken stock or 1 ½ teaspoon chicken stock granules Dissolved in 3 cups (750 ml) warm water 1 teaspoon salt 2 cups (400 g) uncooked rice, washed ½ small pineapple (about 8 oz/ 250 g) Crispy Fried Shallots, to garnish

Rice Seasoning:

2 tablespoon butter or oil 6 shallots, peeled and sliced 5 cloves garlic, peeled and sliced 3 cardamom pods, bruised 2 cloves 1 stalk lemongrass, thick bottom third only, outer layers discarded, inner part bruised 1 in (2 ½ cm) fresh ginger, peeled and thiny sliced 1 cinnamon stick 1 teaspoon coriander seeds ½ teaspoon white peppercorns Cooking Directions:

1. Prepare the Crispy Fried Shallots
2. To make the rice seasoning, heat the butter or oil in a work over high and stir-fry all the ingredients until fragrant, 2 to 3 minutes
3. Add the chicken to the work and stir-fry for 2 to 3 minutes. Pour in the chicken stock, mix well and season with the salt, then bring the ingredients to a boil. Reduce the heat to medium and simmer uncovered until the chicken is tender, about 5 minutes. Remove from the heat, Strain and reserve the stock. Set the chicken pieces aside and discard all the other solids
4. Bring the uncooked rice and 2 ½  cup (625 ml) of the reserved stock to a boil over high heat  in a pot. Reduces the heat to medium, cover and simmer until the rice is almost cooked and the liquid  is absorbed, 5 to 10 minutes. Add  the chicken, mix well and continue to simmer  uncovered until the rice is fluffy, 5 to 10 minutes, then remove from the heat. Alternatively, cook  the rice in a rice cooker with 2 ½ cups (625 ml) of the reserved stock and add the chicken during the last  5 minutes of cooking.
5. Peel the pineapple, rinse, remove the eyes and fibrous core, and diced. Transfer the cooled rice to  a serving platter, garnish with the pineapple and Crispy Fried Shallots, and serve hot.

source: Authentic Recipes From Indonesia, Heinz van Helzen and Lother Arsana